Friday the 13th Fall Harvest Soup by Carol Kicinski of simplyglutenfree 2 tablespoons olive oil 1 medium red onion, diced 3 cups peeled and cubed butternut squash Kosher or fine sea salt Freshly ground black pepper 4 garlic cloves, minced 1 teaspoon ground cumin ¼ - ½ teaspoon chipotle chili powder 1 (14.5-ounce) can fire roasted tomatoes, drained 4 cups gluten free chicken stock ½ cup uncooked quinoa 1 bunch fresh kale, ribs removed and chopped 2 cups shredded, cooked chicken 6 tablespoons NeoCell Super Collagen Heat the oil over medium-high heat in a Dutch oven or large stock pot. Add the onion and squash and cook, stirring occasionally, until the onions soften and the squash just starts to soften and brown, about 5 minutes. Add 1 teaspoon salt, ¾ teaspoon pepper, garlic, cumin, and chipotle chili powder and cook, stirring, for 30 seconds. Add the tomatoes, chicken stock, and quinoa, lower heat to medium, cover the pot, and simmer 30-35 minutes or until the quinoa is cooked. Add th...